Tuesday, May 13, 2014

Mango Phirni


1/2 kg milk
4 tbsp rice - soaked for in water for 1 hour
4 tbsp sugar
1/4 tsp caramon powder
2 mangoes - 1 to make mango pulp and 1 for decoration


Soak the rice for 1 hour, remove all water and strain and blend it into a fine smooth paste, add little water if required.
Boil milk in a pan, reduce the heat and add the paste, make sure there are no lumps and keep stirring continuously.
Keep cooking on low heat till phirni is of thick consistency. 
Add sugar.
Add mango pulp and cardamom powder and mix it well.
Cool it for sometime before putting it in a big bowl or you can also put it in small bowls for individual serving.
Before placing in the bowl put some chopped mango at the bottom and use remaining for decoration.
Keep it in the fridge till serving time.

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